Starch gelatinization and in vitro digestibility behaviour after heat treatment: Comparison between plantain paste and piece of pulp
| Main Authors: | , , , , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Elsevier
2016
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/72878 |
| _version_ | 1855521571084435456 |
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| author | Giraldo Toro, Andrés Gibert, Olivier Briffaz, A Ricci, J Dufour, D.L. Tran, T. Bohuon, P |
| author_browse | Bohuon, P Briffaz, A Dufour, D.L. Gibert, Olivier Giraldo Toro, Andrés Ricci, J Tran, T. |
| author_facet | Giraldo Toro, Andrés Gibert, Olivier Briffaz, A Ricci, J Dufour, D.L. Tran, T. Bohuon, P |
| author_sort | Giraldo Toro, Andrés |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| format | Journal Article |
| id | CGSpace72878 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2016 |
| publishDateRange | 2016 |
| publishDateSort | 2016 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | CGSpace728782025-11-12T05:54:36Z Starch gelatinization and in vitro digestibility behaviour after heat treatment: Comparison between plantain paste and piece of pulp Giraldo Toro, Andrés Gibert, Olivier Briffaz, A Ricci, J Dufour, D.L. Tran, T. Bohuon, P cooking plantains starch gelatinization in vitro digestibility musa (plantains) statistical analysis cocción plátano almidón gelatinización digestibilidad in vitro musa (plátanos) análisis estadístico 2016-08 2016-04-11T16:31:20Z 2016-04-11T16:31:20Z Journal Article https://hdl.handle.net/10568/72878 en Open Access application/pdf Elsevier Giraldo Toro, A.; Gibert, O.; Briffaz, A.; Ricci, J.; Dufour, Dominique; Tran, T.; Bohuon, P.. 2016. Starch gelatinization and in vitro digestibility behaviour after heat treatment: Comparison between plantain paste and piece of pulp. Carbohydrate Polymers 147:426-435. |
| spellingShingle | cooking plantains starch gelatinization in vitro digestibility musa (plantains) statistical analysis cocción plátano almidón gelatinización digestibilidad in vitro musa (plátanos) análisis estadístico Giraldo Toro, Andrés Gibert, Olivier Briffaz, A Ricci, J Dufour, D.L. Tran, T. Bohuon, P Starch gelatinization and in vitro digestibility behaviour after heat treatment: Comparison between plantain paste and piece of pulp |
| title | Starch gelatinization and in vitro digestibility behaviour after heat treatment: Comparison between plantain paste and piece of pulp |
| title_full | Starch gelatinization and in vitro digestibility behaviour after heat treatment: Comparison between plantain paste and piece of pulp |
| title_fullStr | Starch gelatinization and in vitro digestibility behaviour after heat treatment: Comparison between plantain paste and piece of pulp |
| title_full_unstemmed | Starch gelatinization and in vitro digestibility behaviour after heat treatment: Comparison between plantain paste and piece of pulp |
| title_short | Starch gelatinization and in vitro digestibility behaviour after heat treatment: Comparison between plantain paste and piece of pulp |
| title_sort | starch gelatinization and in vitro digestibility behaviour after heat treatment comparison between plantain paste and piece of pulp |
| topic | cooking plantains starch gelatinization in vitro digestibility musa (plantains) statistical analysis cocción plátano almidón gelatinización digestibilidad in vitro musa (plátanos) análisis estadístico |
| url | https://hdl.handle.net/10568/72878 |
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